Genovese & Margherita Pizza

• 1 two 30 cm pies Pizza Crust
• 300 grams Strong (bread) flour
• 50 grams Corn Grits / Semolina Flour
• 20 grams Yeast
• 125 ml Lukewarm water
• 4 tbsp Olive oil
• 1 tsp Salt
• 3 tbsp Tomato sauce
• 3 tbsp Genovese Sauce
• 300 grams Mozzarella Cheese, Pizza Type Mixed Cheese
• 1 tbsp Parmigiano Reggiano, Grated Cheese
• 1 Chili, Tabasco Sauce (Optional)
• 1 pinch Black pepper
• 1 tsp Roasted pine nuts (Optional)

1. Make the cheese-free genovese sauce.
2. Please refer to.
3. You could also buy it.
4. Place the flour, yeast, salt, and olive oil into a bowl.
5. Pour in the lukewarm water and mix well.
6. Cover it and let it sit at room temperature for 30 minutes to rise.
7. When it has doubled in size, dust with flour and release the gas.
8. Round it off and roll it out into a circle using a rolling pin.
9. Preheat the oven to 220C.
10. Place on a pizza plate.
11. If using a baking sheet, roll the dough into a rectangle.
12. Spread the genovese sauce onto 1 half and the tomato sauce onto the other half.
13. Slice the mozzarella into 1cm thick slices.
14. Place the mozzarella on the pizza.
15. Sprinkle grated parmesan around the edges.
16. Bake in the oven for 10-20 minutes.
17. Top with chili or black pepper.
18. In the photo, I topped the pizza with 1 teaspoon of roasted pine nuts before baking.
19. The pizza plate I used is Kaiser brand.
20. It has air holes to create a crisp crust.
21. If you don't have one, it will be fine if you thinly roll out the dough and place it on a baking sheet.
22. If you have leftover dough, roll it out thinly and place it in the freezer.
23. Or you could make mini pizzasand freeze them.
24. If you don't use corn grits / semolina flour, use 50g of strong bread flour.

crust, flour, flour, yeast, water, olive oil, salt, tomato sauce, genovese sauce, mozzarella cheese, cheese, black pepper, nuts

Taken from cookpad.com/us/recipes/148210-genovese-margherita-pizza (may not work)